For the cheese mixture:

• 1 egg

• 8oz cream cheese

• 2oz caster sugar

• Sml teaspoon vanilla essence

For the brownie mixture:

• 4oz dark chocolate (70% cocoa solids)

• 4oz unsalted butter

• 5oz muscovado sugar

• 2 eggs (beaten)

• 2oz plain flour

1. Preheat oven to 160°C/325°F/Gas 3. Line the base and sides of a 20cm/8" cake tin with baking parchment.

2. To make the cheese cake mixture, beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla essence. Beat together until smooth and creamy.

3. To make the brownie mixture melt the chocolate and butter together in a microwave or a heat proof bowl set over a pan of simmering water. When the mixture is melted remove from the heat, stir well then add the sugar and eggs a little at a time and beat well. Gently stir in the flour.

4. Spread two-thirds of the brownie mixture into the base of the tin, spread the cheese cake mixture on top then spoon on the remaining brownie mixture in heaps using a skewer to swirl the mixture together.

5. Bake for 30-35 mins or until just set in the middle, leave to cool in the tin. When cool cut into squares.